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Oatmeal Coconut Fruit Nut Cookies
Make: 21-22 cookies
150g plain flour
½ tsp baking soda
½ tsp salt
125g unsalted butter
80g light brown sugar
30g castor sugar
1 large egg (about 60g with shell – at room temperature)
¼ tsp vanilla extract
100g rolled oats (I used baby oats)
100g dried cranberries
120g roasted macadamia nuts
30g desiccated coconuts
- Rehydrate dried cranberries – put in a plastic bag, pour water inside and immediately pour it out retaining some. Leave at room temperature for at least 2-3 hours or overnight. Before using, remove cranberries from the bag and pat dry with kitchen towel.
- Roast macadamia nuts in a preheated oven at 170°C for 10 minutes. Use a wooden spatula to stir them once after 5 minutes. Remove from the oven. Set aside to cool. Cut the roasted nuts into halves.
- In a mixing bowl, whisk together plain flour and baking soda, and then sieve. Add salt and mix well. Set aside.
- Let the butter turn soft at room temperature. Transfer softened butter to a separate mixing bowl. Use an electrical mixer to beat the butter with medium speed until smooth and creamy. Add in two types of sugars, and mix until pale, light and fluffy.
- Add egg and beat until well combined. Add vanilla extract to combine.
- Add flour mixture, in 2 to 3 batches, to the creamed mixture. Use a plastic scraper or rubber spatula to combine by using a mix of “cutting”, “pressing” and “scraping” actions until no traces of flour. Do not stir the mixture in a circular direction.
- Stir in, one at a time, desiccated coconuts, oats, cranberries and macadamia nuts. Mix until well incorporated.
- Preheat oven to 170°C. Line two baking sheets with parchment paper.
- For each cookie, measure 2 heaping tablespoons and drop the batter onto the baking sheet and flatten slightly. The cookies should be 2 inches apart. Repeat the step until all the cookie dough is used up.
- Bake at 170°C for 12 minutes, rotating the baking sheet and continue to bake at 160°C for another 3 minutes or until the edges are light golden brown but the tops look a little under-cooked. After that, let them sit in the hot oven (with power off) for a further 2-3 minutes.
- Remove from the oven and let the cookies cool a few minutes on the baking sheet. Then transfer to wire rack to cool completely before storing in an air tight container.
- Brown sugar makes the cookies softer and chewier while white sugar makes the cookies crispier and crunchier. They are interchangeable and can be adjustable according to personal liking.
- If your oven has no top and bottom heat, put the baking sheet at the lowest rack.
- The baking time and oven temperatures vary depending on the types of oven you use, and the size and thickness of the cookies.
- These cookies are stored well in air tight container for 4-5 days at room temperature.
- For variety, you can try other combinations of fruits (apricots, raisins, dates and cherries) and nuts (pecan, walnuts, pistachios and hazelnuts) that you fancy. It’s best to lightly roast the raw nuts before adding them to the cookie dough as this will help to bring out their nutty aroma. For nut allergy sufferers, you can leave the nuts out and substitute with dried fruits. The recipe works just as well.